What's Cooking Good Looking: Cranberry Glazed Chicken Tenderloins

It's been so long that I've done a food post that I decided to surprise you guys with a long overdo glimpse into my kitchen. Tonight's dinner is rapidly becoming one of my go to meals; Cranberry Glazed Chicken Tenderloins. It's simple to prepare, extremely delicious, and relatively healthy. So far neither James or Jasmine seem to protest much when I cook it, so I suppose that counts for something as well.

What you will need

2-3 Carrots

1/2 Onion 

1/2 Cup of Fresh Cranberries

1/4 Cup of Green Onions

1/2 Can of Chicken Broth

1 Package of Chicken Tenderloins 

1/2 Cup of Water

Seasoning Salt

2 Tablespoons of Honey

2 Tablespoons of Olive Oil

1 Clove of Garlic

As I said this recipe is simple enough, and is open to individual interpretation. So if you feel that another ingredient is lacking, give it a go and let me know so I can switch it up. But for now, let's stick with my recipie.

1. First, slice up your carrots and onions and add them to the pan along with the water, chicken broth and cranberries. Cook on low.

2. Add olive oil to a separate pan, and fully cook your chicken tenderloins. Season liberally with seasoning salt, garlic, and honey.

3. Check your carrot and cranberries, if they feel soft and fully cooked, go ahead and pour a liberal amount over top the chicken. (Save the rest in a container for later). Cook slow and allow the sauce to fully saturate the meat. Top with green onions and serve.

 Not bad right?

 I chose to pair the chicken with a freshly baked sweet potato sprinkled with a little brown sugar, spinach and a nice glass of wine.

  

So if you've got a bit of free time on your hands and want to switch it up, give this a go and let me know what you think.

Happy Cooking

XOXO Reese